The Effect of Light Quality on the Ripening of Detached Tomato Fruit
ARMY NATICK LABS MA FOOD LAB
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A better knowledge of the factors affecting the rate and nature of ripening and its subsequent phase over ripening and spoilage of fresh fruits and vegetables could lead to control of this process. Preliminary studies were conducted on the effect of light of various wavelengths and under a dark situation on detached tomato fruit, with humidity, temperature and CO2 content of the atmosphere controlled. Color development, taste, firmness and chemical change acid-base ratio were used to study rates of ripening over an eight-day period.
- Food, Food Service and Nutrition